Citronella Oil as Additives in Active Carrageenan -based Food Packaging Films: A Review
Sopyan *
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM. 21 Jatinangor 45363, West Java, Indonesia.
Emma Rochima
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM. 21 Jatinangor 45363, West Java, Indonesia.
Zahidah Hasan
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM. 21 Jatinangor 45363, West Java, Indonesia.
Iis Rostini
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM. 21 Jatinangor 45363, West Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
The natural degradation process of plastics is slow and harmful to the environment, making biodegradable films a more advantageous option. These films not only reduce environmental pollution but also have the potential to preserve food products and extend their shelf life. This study explores the potential of utilizing iota carrageenan-based films in combination with essential oils for food packaging applications. Iota carrageenan, known for its high elasticity and thixothrophic properties, serves as an ideal base material for film formation. Essential oils, with antioxidant and antimicrobial properties, are incorporated into the packaging material to enhance shelf life and prevent food spoilage. Citronella oil demonstrates effective antimicrobial and antioxidant activities for food preservation. The presence of essential oils acts as plasticizers in the film, improving flexibility but requiring careful consideration of concentration to maintain network strength.
Keywords: Citronella oil, Carragenan, film